Blaze Announces 25th Restaurant, Plans for 60

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Blaze Fast Fire’d Pizza has announced that its 25th restaurant is set to open next month in Mission Viejo, California, and its 60th restaurant is scheduled to open in New Orleans, Louisiana in December.

The fast-casual pizza chain is on track to open one new restaurant every six days for the remainder of 2014.

Blaze Pizza currently operates restaurants throughout California and the Midwest – including Chicago, Detroit, Indianapolis, Cincinnati, Milwaukee, and Louisville, Kentucky. In the back-half of this year, Blaze Pizza will open 35 new locations while expanding into the metropolitan areas of New York; Miami; Washington DC; New Orleans; Knoxville, Tennessee; Raleigh-Durham, North Carolina; Boise, Idaho; Rapid City, South Dakota, and Columbus, Ohio. In early 2015, as the brand moves closer to a national footprint, Blaze Pizza will open restaurants in Boston; Las Vegas; Dallas; Houston; Albany, New York; Richmond, Virginia; and Phoenix.

“We lead the category in both number of locations and rate of growth,” says Jim Mizes, President and COO of Blaze Pizza. “But, more importantly, we lead the category in defining the best overall guest experience – which includes high food quality, lightning fast speed of service, and appealing store designs. We believe our focused execution in these three key areas will help Blaze Pizza to not only differentiate itself, but to also deliver the highest average unit sales volume in the category.”

The FTC’s Franchise Rule permits a franchisor to provide information about the actual or potential financial performance of its franchised and/or franchisor-owned outlets, if there is a reasonable basis for the information, and if the information is included in their disclosure document (FDD). Blaze Fast-Fire’d Pizza, in its FDD that was effective April 11, 2014 with the California Department of Business Oversight, published average weekly net sales of $35,308 for its two restaurants which were open for 52 weeks in 2013.

News and information presented in this release has not been corroborated by QSR, Food News Media, or Journalistic, Inc.